Indian Chicken Korma in the Slow Cooker
Description
Indian chicken korma is a mild, delicately fragrant curry in a rich and flavorful cream sauce that is a great candidate for the slow cooker.
Ingredients
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2 onions, quartered
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1 large green chile pepper, seeded
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3 cloves garlic
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1 1/2 inch piece fresh ginger root, peeled
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1 tablespoon sunflower seed oil
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8 boneless, skinless chicken thighs
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2 tablespoons butter
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1 teaspoon cumin seeds, crushed
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1 teaspoon fennel seeds, crushed
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4 cardamom pods, crushed
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1 teaspoon paprika
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1 teaspoon ground turmeric
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1/4 teaspoon ground cinnamon
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11 ounces chicken stock
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1 tablespoon white sugar
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1 pinch salt
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5 tablespoons heavy cream
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2 tablespoons ground almonds
Directions
1
Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
2
Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
3
Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
4
Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.